OK, I know most of you already know how to make strawberry shortcake. But for those of you who have yet to master this classic American dessert, have I got a simple yet exceedingly delicious recipe for you. The biscuits themselves are yummy without being too sweet. And the bit of turbinado sugar baked on top of each biscuit gives them just a lovely little crunch that is super appealing. And the orange liqueur is just heavenly combined with the strawberries and as an additive in the whipped cream. Transforms the whole dessert from ordinary to amazing. And the best part – this entire dessert is totally easy to prepare. Even for a complete novice. And each part (the biscuits, berries, and topping) can be prepared ahead. So, when it comes time to serve the dessert, all you have to do is split the biscuits, heap on lots of berries and juice, and dollop the whole mess with the flavored whipped cream. Nothing could be easier or produce yummier results. And since strawberries are at their finest right now, I say – go for it.  

As always, have fun preparing food. And don’t ever be intimidated by any culinary skills you feel you lack. None of us was born knowing how to do anything in the kitchen, even a supposedly simple task like frying an egg. But please consider, we all had to break that first egg and plop it in a pan. And then get it back out of the pan without breaking the yolk. If you figured out how to do something as skillful as frying a perfect over easy egg, you are going to have no trouble developing other culinary skills. Because most recipes, even though they may contain a lot of ingredients and at first glance appear to be difficult, take much less finesse than getting that egg you fry every morning on a plate intact.

Peace and love to all.

Shortcake Biscuits:  

2 c. unbleached all-purpose flour, fluffed

1 T.  baking powder

¼ tsp. baking soda

1 T. granulated sugar

½ tsp. kosher salt

6 T. cold unsalted butter, cut into small pieces

1 c. buttermilk (I use full fat Bulgarian style buttermilk)   

turbinado sugar (or any coarse finishing sugar)

In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.

Add the pieces of cold butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a regular table knife until the dough comes together into a sticky, shaggy mess. Do not overmix.

Using a #24 (1.75 oz.) ice cream scoop, form the dough into balls (really shaggy blobs) and place on a parchment paper lined baking sheet. (If you don’t have an ice cream scoop, use a large serving spoon. The blobs should be bigger than golf balls but smaller than tennis balls.) Don’t worry about making them perfect. It’s best if they are a little rough around the edges. (That gives the baked shortcakes more nice crispy bits.) (And do not be tempted to pat the blobs down. They will flatten nicely as they bake.) Sprinkle the tops liberally with turbinado sugar.

On the middle rack of your oven, bake the biscuits for 16 to 18 minutes in a pre-heated 425-degree oven. The biscuits will be a nice golden brown when they are done, and the internal temperature should register between 205-210 degrees.

Remove from oven and place the biscuits on a rack to cool completely. Store in an airtight container until ready to use.  

Strawberry Mixture:

2 T. granulated sugar

2 T. Cointreau or other orange-flavored liqueur, or more to taste

6 c. sliced fresh strawberries

Combine the sugar and Cointreau in a covered bowl. Add the strawberries, cover the bowl, and place in your refrigerator for a couple of hours.

Whipped Cream:

1-pint heavy whipping cream

3 T. powdered sugar

1-2 tsp. vanilla bean paste or vanilla extract

1 T. Cointreau, or more to taste

Whip the cream to stiff peaks. Whip in the powdered sugar, vanilla bean paste, and Cointreau. Cover the mixing bowl and place in refrigerator until needed.

Put it all together:

Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to rounded dessert plates or bowls. Spoon the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate or bowl. Top with a generous dollop of whipped cream and cover with the biscuit tops. Spoon more berries and whipped cream over the tops and serve immediately.